Effects of drying conditions on moisture distribution in rehydrated spaghetti |
| |
| Authors: | Takenobu Ogawa |
| |
| Affiliation: | Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University, Kyoto, Japan |
| |
| Abstract: | Moisture distributions in spaghettis prepared at a maximum temperature of 50, 70, or 85?°C, designated as LT-, HT-, or VHT-spaghetti, respectively, and cooked to the average moisture content of 1.71?±?0.01?kg-H2O/kg-d.m., were measured. The moisture contents near the surface and at the center of the LT-spaghetti were lower and higher, respectively, than those of HT- and VHT-spaghetti. |
| |
| Keywords: | spaghetti drying condition moisture distribution |
|
|
